7.27.2009

When making butter and cheese this weekend- I tried my hand at one of my favorite whey cheeses ( not really a cheese since it is made from whey- ( no way!) GJetost, and Messmør and Mesost- goat and cow's milk whey reduced and caramelized cheeses.. Buttery, sweet and high in iron and protein and a favorte of skiers... It takes forever- ( about 6-8 hours) to simmer the whey down- but then it is like making pralines.. or a good dark roux. I love it.Brunost- brown cheeseMesost- made with cow wheyGjetost- goat wheyMessmor- buttery mesost spread.They are truly the Godiva of cheeses!here are some photos of the process: